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Mozzarella Chicken Breasts Recipe
Mozzarella Chicken Breasts Recipe photo by Taste of Home

Mozzarella Chicken Breasts Recipe

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Whip up this special dish with boneless chicken breasts, canned soup and stuffing. “This entree tastes like you fussed, but it’s really so simple,” writes LaDonna Reed from Ponca City, Oklahoma. “It’s also easy to upsize for company.”
TOTAL TIME: Prep: 20 min. Bake: 30 min.
MAKES:2 servings
TOTAL TIME: Prep: 20 min. Bake: 30 min.
MAKES: 2 servings

Ingredients

  • 2 boneless skinless chicken breast halves (5 ounces each)
  • 1/8 teaspoon pepper
  • 2 slices part-skim mozzarella cheese (3/4 ounce each)
  • 1-1/2 cups stuffing mix
  • 1/2 cup chicken broth, warmed
  • 2/3 cup condensed cream of chicken soup, undiluted
  • 2 tablespoons white wine or additional chicken broth
  • 1 garlic clove, minced

Nutritional Facts

1 serving (prepared with reduced-sodium broth) equals 472 calories, 16 g fat (5 g saturated fat), 96 mg cholesterol, 1,691 mg sodium, 35 g carbohydrate, 1 g fiber, 42 g protein.

Directions

  1. Sprinkle chicken with pepper; top with cheese. Place in a 1-1/2-qt. baking dish coated with cooking spray. In a small bowl, combine stuffing mix and broth; let stand for 3 minutes. Spoon around chicken.
  2. Combine the soup, wine or additional broth and garlic; spread over chicken. Cover and bake at 350° for 25 minutes. Uncover; bake 5-10 minutes longer or until a meat thermometer reads 170°. Yield: 2 servings.
Originally published as Mozzarella Chicken Breasts in Cooking for 2 Spring 2008, p60

Nutritional Facts

1 serving (prepared with reduced-sodium broth) equals 472 calories, 16 g fat (5 g saturated fat), 96 mg cholesterol, 1,691 mg sodium, 35 g carbohydrate, 1 g fiber, 42 g protein.

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

Reviews for Mozzarella Chicken Breasts

AVERAGE RATING
   (8)
RATING DISTRIBUTION
5 Star
 (6)
4 Star
 (2)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Jan. 6, 2015

"This was really good & easy to make. Glad I doubled the recipe. My husband had seconds. Did want to mention I used Pepperidge Farm cornbread stuffing because that is what I had. I also sprinkled a little garlic powder on chicken along with the black pepper. I will definitely be making this dish again."

MY REVIEW
Reviewed Mar. 2, 2013

"Just made this dish for the first time, substituted the cream of chicken for cream of potato, and my husband and I thought it was fabulous! Might try a stronger cheese next time."

MY REVIEW
Reviewed Mar. 2, 2013

"Just made this dish for the first time, substituted the cream of chicken for cream of potato, and my husband and I thought it was fabulous!"

MY REVIEW
Reviewed Jan. 12, 2013

"Was very easy to make. Both my daughter and husband loved it. Substituted provolone cheese for mozzarella since it was what I had on hand."

MY REVIEW
Reviewed Jan. 12, 2013

"Was very easy to make. Both my daughter and husband loved it. Substituted provolone cheese for mozzarella since it was what I had on hand."

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